scholarly journals Effect of the application of probiotic strains of Enterococcus faecium on the physicochemical and sensory characteristics of coalho cheese

2021 ◽  
Vol 42 (1) ◽  
pp. 167-178
Author(s):  
Tatiane de Oliveira Xavier Machado ◽  
◽  
Roberta Verônica dos Santos Carvalho Mesquita ◽  
Vanicleia Oliveira da Sillva ◽  
Micaele Bagagi Araújo ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Organic Acid ◽  
Enterococcus Faecium ◽  
Microbiological Quality ◽  
Titratable Acidity ◽  
Sensory Characteristics ◽  
Cow Milk ◽  
Probiotic Properties ◽  
Organic Acid Profile ◽  
Probiotic Strains

Coalho cheese is a typical Northeastern Brazilian food whose production and consumption has expanded considerably to other regions of the country. Despite its cultural and socioeconomic relevance, coalho cheese still has a negative reputation due to problems in its physicochemical and microbiological quality standards, especially when it is produced artisanally. For this reason, many researchers have been looking for alternatives to improve the quality and the notoriety of this product, such as the application of probiotic strains to inhibit pathogens. However, in addition to the research related to the desired probiotic properties and the safety of strains for food application, it is important to know the possible changes in the food matrix caused by this intervention. In this context, the aim of this study was to evaluate the effect of the incorporation of probiotic strains of Enterococcus faecium on the physicochemical and sensory characteristics of coalho cheese. The cheeses were made with pasteurized cow milk and probiotic strains of E. faecium were added during production. Cheeses were also made without adding the strains, and considered as control cheeses. The final products were evaluated for moisture, pH, titratable acidity, total carbohydrates, proteins, lipids, ash, color, organic acid profile, and sensory attributes. In addition, viable lactic acid bacteria were also assessed. Coalho cheeses containing E. faecium showed higher titratable acidity and lower pH. In addition, there was a reduction in the carbohydrate content, which was attributed to lactose degradation. The organic acid profile also varied, as highlighted by the increase in the concentration of lactic acid by a factor of 3.5, and by the absence of citric acid as a possible result of the metabolism of E. faecium in the production of aromatic compounds. There was no variation in the color or sensory acceptance of the cheeses. Therefore, the application of probiotic strains of E. faecium in coalho cheese production changes some physicochemical characteristics while maintaining essential properties, such as the color and sensory acceptability of the final product.

scholarly journals Production of camel milk yoghurt: physicochemical and microbiological quality and consumer acceptability

2018 ◽  
Vol 7 (2) ◽  
Author(s):  
Obakeng Galeboe ◽  
Eyassu Seifu ◽  
Bonno Sekwati-Monang
Keyword(s):  
Lactic Acid ◽  
Milk Powder ◽  
Microbiological Quality ◽  
Skim Milk ◽  
Titratable Acidity ◽  
Skim Milk Powder ◽  
Camel Milk ◽  
Cow Milk ◽  
Significant Difference ◽  
Sensory Qualities

The objectives of this study were to make yoghurt from camel milk and determine its physicochemical, microbiological and sensory qualities. The quality of camel milk yoghurt was compared with cow milk yoghurt and all parameters were analyzed following standard procedures. Yoghurt of acceptable consistency was made from camel milk using 1.2% gelatin, 5% bovine skim milk powder, 1.5 ml/L of calcium chloride, 40 ml/L of maple strawberry syrup and 6% yoghurt culture (YF-L811) and by incubating the milk at 42°C for 18 h. The average values for moisture, ash, syneresis, pH, titratable acidity and total solids of camel milk yoghurt were 83.4%, 1.13%, 58%, 4.37, 1.255% lactic acid and 16.7%, respectively. The corresponding values for cow milk yoghurt were 80.6%, 0.71%, 56%, 4.67, 0.865% lactic acid and 19.5%, respectively. The titratable acidity of camel milk yoghurt was significantly higher (P<0.05) than cow milk yoghurt; however, no significant difference was observed between the two yoghurt types for the other parameters. Coliforms were not detected in both yoghurt types. The sensory analysis showed that cow milk yoghurt was more preferred by the panellists than camel milk yoghurt. Production of yoghurt from camel milk using the same procedure as for cow milk yoghurt proved to be difficult.  Further research is called for to improve the acceptability of camel milk yoghurt using locally available and acceptable flavouring agents. Research needs to be conducted to optimize the operating parameters and standardize the production procedures of camel milk yoghurt in the future.

scholarly journals Microbial load, physico-chemical properties, and organic acid profile of a naturally fermented carabeef, Pindang damulag, as affected by fermentation time

Food Research ◽  
2018 ◽  
Vol 4 (2) ◽  
pp. 312-319
Author(s):  
M.A.S. Esteban ◽  
L.E. Mopera ◽  
M.C.R. Oliveros ◽  
E.I. Dizon
Keyword(s):  
Lactic Acid ◽  
Organic Acid ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Fermentation Time ◽  
Physico Chemical ◽  
Production And Consumption ◽  
Organic Acid Profile ◽  
Acid Producing Bacteria

Pindang damulag or fermented carabeef is a native traditional food from Pampanga, Philippines. It is produced by mixing thin slices of carabeef with curing ingredients, then storing the mixture in an anaerobic condition, and left through the action of naturally growing lactic acid bacteria (LAB) via fermentation for 1 week at room temperature. However, the practice of production and consumption of pindang damulag is slowly dying and there are only very limited scientific studies on pindang damulag. Therefore, the study aimed to identify the LAB present and determine its contribution to the microbial diversity, physico-chemical properties, and organic acid profile of pindang damulag during natural fermentation. During fermentation, standard serial dilution and plating show that all targeted groups of microorganisms (fungi, common bacteria, coliforms, acid producing bacteria and LAB) grew significantly until the 3rd day. After day 3, only acid producing bacteria and LAB grew significantly. There was also a significant decrease in total soluble solids (TSS) from day 0 to day 3 (30.31 – 28.17°Brix), while titratable acidity (TA) and pH were found to be statistically constant (3.5% at pH 5.97 – 3.6% at pH 5.9). Moreover, significant decrease in TSS (24.89, 22.76, and 20.53°Brix) and pH (5.60, 4.93, and 4.53) were observed, while TA increased significantly (4.5, 5.6, 6.6%) during days 5, 7, and 9. After the culture dependent phenotypic and genotypic tests using 27F and 1492R primer pairs, LAB isolates were found to be homologous to Enterococcus faecium and Weisella paramesenteroides. The former exhibited proteolytic activity on pindang damulag which broke down the protein chains with approximate MW of 20.1KDalton as observed in the acrylamide gel from SDS-PAGE. The other LAB was known to be a heterofermentative LAB, which reflected on the predominance of other organic acids such as citric acid (448.70 mg/100 g), acetic acid (1724 mg/100 g) other than the lactic acid (4440 mg/100 g) alone, using RP-HPLC. Therefore, LAB was found to have a major role in the food safety, food quality and overall profile of pindang damulag.

Physicochemical, microbiological, and sensory characteristics of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Mariya Dushkova ◽  
Siyka Kodinova ◽  
Zapryana Denkova ◽  
Velichka Yanakieva ◽  
Nikolay Dimitrov Menkov
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Dry Matter ◽  
Titratable Acidity ◽  
Bifidobacterium Bifidum ◽  
Sensory Characteristics ◽  
Viable Cells ◽  
Goat’S Milk ◽  
Goat's Milk

Abstract The purpose of this study was to investigate the microbiological (number of viable lactic acid bacteria and bifidobacteria), physicochemical (dry matter, protein and fat contents, titratable acidity, and pH), and sensory characteristics (appearance of coagulum, taste and aroma, structure at cutting, color, and consistency at shattering) of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk. These yoghurts were obtained using volume reduction ratios of 2 and 3 with the probiotic starters MZ2f, MZ2f + Bifidobacterium bifidum BB – 87, and MZ2f + Lactobacillus acidophilus LAB – 8. The increase in the level of the concentration by ultrafiltration led to an increase in the dry matter, protein and fat contents of the yoghurts, in the number of lactic acid bacteria and titratable acidity, and to a decrease in the pH. The twofold concentration by ultrafiltration resulted in a higher number of lactic acid bacteria in comparison with yoghurts made without ultrafiltration, and with better sensory characteristics compared to yoghurts without and with threefold ultrafiltration. The higher number of viable cells and better sensory characteristics were obtained for yoghurts with MZ2f + Bifidobacterium bifidum BB – 87 and MZ2f + Lactobacillus acidophilus LAB – 8 in comparison with MZ2f alone.

Genes involved in lactose catabolism and organic acid production during growth of Lactobacillus delbrueckii UFV H2b20 in skimmed milk

2012 ◽  
Vol 3 (1) ◽  
pp. 23-32 ◽  
Author(s):  
A. Do Carmo ◽  
M. De Oliveira ◽  
D. Da Silva ◽  
S. Castro ◽  
A. Borges ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Organic Acid ◽  
Acid Production ◽  
Food Preservation ◽  
Starter Cultures ◽  
Lactobacillus Delbrueckii ◽  
Probiotic Properties ◽  
Organic Acid Production ◽  
Probiotic Lactobacillus ◽  
Skimmed Milk

There are three main reasons for using lactic acid bacteria (LAB) as starter cultures in industrial food fermentation processes: food preservation due to lactic acid production; flavour formation due to a range of organic molecules derived from sugar, lipid and protein catabolism; and probiotic properties attributed to some strains of LAB, mainly of lactobacilli. The aim of this study was to identify some genes involved in lactose metabolism of the probiotic Lactobacillus delbrueckii UFV H2b20, and analyse its organic acid production during growth in skimmed milk. The following genes were identified, encoding the respective enzymes: ldh – lactate dehydrogenase, adhE – Ldb1707 acetaldehyde dehydrogenase, and ccpA-pepR1 – catabolite control protein A. It was observed that L. delbrueckii UFV H2b20 cultivated in different media has the unexpected ability to catabolyse galactose, and to produce high amounts of succinic acid, which was absent in the beginning, raising doubts about the subspecies in question. The phylogenetic analyses showed that this strain can be compared physiologically to L. delbrueckii subsp. bulgaricus and L. delbrueckii subsp. lactis, which are able to degrade lactose and can grow in milk. L. delbrueckii UFV H2b20 sequences have grouped with L. delbrueckii subsp. bulgaricus ATCC 11842 and L. delbrueckii subsp. bulgaricus ATCC BAA-365, strengthening the classification of this probiotic strain in the NCFM group proposed by a previous study. Additionally, L. delbrueckii UFV H2b20 presented an evolutionary pattern closer to that of probiotic Lactobacillus acidophilus NCFM, corroborating the suggestion that this strain might be considered as a new and unusual subspecies among L. delbrueckii subspecies, the first one identified as a probiotic. In addition, its unusual ability to metabolise galactose, which was significantly consumed in the fermentation medium, might be exploited to produce low-browning probiotic Mozzarella cheeses, a desirable property for pizza cheeses.

scholarly journals Development of Kefir beverages: Standardization of process parameters

2016 ◽  
Vol 7 (2) ◽  
pp. 80
Author(s):  
Jaqueline Gilmara Barboza Januário ◽  
Tailana Marin de Lima ◽  
Daiane Aparecida Camargo Portella ◽  
Caroline Barboza Januário ◽  
Suellen Jensen Klososki ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Factorial Design ◽  
Process Parameters ◽  
Titratable Acidity ◽  
Central Point ◽  
Sensory Characteristics ◽  
Acidic Ph ◽  
Fermentation Time ◽  
23 Factorial Design ◽  
Kefir Grains

This study aimed to characterize physico-chemically Kefir grains and standardize the process parameters of the beverages, in order to obtain an optimum product. Kefir grains consisted basically of water (85.61 ± 0.41%) and had an acidic pH (4.45) and low acidity (0.44 ± 0.09% lactic acid). To determine the process parameters, it was used a 23 factorial design with three replications at the central point, being evaluated the amount of grain (2-6%), amount of sugar (10-14%) and fermentation time (18-24 hours) at 25oC. The amount of sugar or grains had no influence on the pH and titratable acidity. A longer fermentation time (24 hours) resulted in products with pH and acidity within the recommended values, while fewer grains (2%) did not result in too firm beverages. The formulation with the best physicochemical and sensory characteristics had 2% grain, 10% sugar and 24 hours of fermentation, being described as creamy, slightly acidic and with intermediate sweetness.

Chemical and Microbiological Quality of Raw Milk Produced by Smallholder Farmers in Zimbabwe

1996 ◽  
Vol 59 (9) ◽  
pp. 984-987 ◽  
Author(s):  
A. N. MUTUKUMIRA ◽  
S. B. FERESU ◽  
J. A. NARVHUS ◽  
R. K. ABRAHAMSEN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Smallholder Farmers ◽  
Microbiological Quality ◽  
Titratable Acidity ◽  
Raw Milk ◽  
Chemical Characteristics ◽  
Yeasts And Molds ◽  
Microbiological Analyses

Chemical and microbiological analyses were carried out on 10 samples of raw milk collected over 6 months from the Nharira/Lancashire Milk Collection Center. The milk center is run by smallholder farmers. The purpose of the study was to evaluate the quality of the raw milk delivered to the milk collection center. The average chemical characteristics of the milk were (%): titratable acidity expressed as lactic acid, 0.21; total protein, 3.19; fat, 3.52; total solids, 11.76; and solids not fat, 8.25; the pH varied from 6.15 to 6.65. There were large variations in the microbiological composition of the raw milk with total aerobic counts ranging from 6.2 × 103 to 7.8 × 107 CFU/ml, coli forms from 3.2 × 102 to 2.3 × 105, and lactic acid bacteria from less than 1 × 103 to 2.9 × 106 CFU/ml. Yeasts and molds were less than 100 CFU/ml in 7 of the 10 samples analyzed.

scholarly journals Survival of selected lactic acid bacteria isolated from pineapple waste in refrigerated pineapple juices

2018 ◽  
Author(s):  
Jannette Wen Fang Wu ◽  
Lidieth Uribe ◽  
Rodolfo WingChing-Jones ◽  
Jessie Usaga ◽  
Natalia Barboza
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Organic Acids ◽  
Bile Salts ◽  
Titratable Acidity ◽  
Probiotic Properties ◽  
Refrigerated Storage ◽  
Pineapple Juice ◽  
Pineapple Waste ◽  
Solids Content

ABSTRACTThe aim of this research was to isolate and identify lactic acid bacteria (LAB) from pineapple waste. The survival in refrigerated pineapple juices, of a selected isolate with potential probiotic properties, was also studied. The 16S rRNA andpheSpartial genes were used to identify LAB, multilocus sequence typing (MLST) genes were used in order to separate strains grouping withLactobacillus caseiandL. paracaseiphylogenetically. Tests for survival at pH 2.0, resistance to lysozyme and tolerance to bile salts were used to screen the strains for potential probiotic properties. AL. fermentumisolate was used for the survival study. Three types of pineapple juice made from pulp, a blend of pulp and peel (80:20), and peel extract were inoculated to approximately 106CFU/mL withL. fermentumand stored at 4 °C for up to six weeks. The physicochemical composition of juices, including concentration of fermentable sugars and organic acids, total solids content, soluble solids content, titratable acidity and pH, was determined during the survival study. Two genera and five species were identified. Pineapple juices supported the survival ofL. fermentumduring refrigerated storage but the population of the bacteria decreased over time regardless of the juice type. Juice made from pulp was a more suitable vehicle for the survival of the selected LAB. Some of the juice physicochemical properties, including sugars and organic acids content, pH and titratable acidity, varied significantly (P<0.05) during storage. Further sensory studies are necessary to evaluate consumer acceptance of juices containing the selected isolate.IMPORTANCELactic acid bacteria (LAB), isolated from pineapple waste, were phylogenetically analyzed and characterized in regards to their tolerance to pH 2.0, lysozyme and bile salts; showing their potential as probiotic strains, if health benefits associated to their ingestion are eventually confirmed. Moreover, pineapple juice supported the survival ofLactobacillus fermentum, isolated from the same food matrix, during refrigerated storage at 4 °C. Among the three pineapple juices tested (pulp, pulp + peel and peel),L. fermentumsurvived better in juice made from pulp. However, significant variations were observed overtime in some of the physicochemical properties of the juices including sugars and organic acids content, pH and total titratable acidity.

Changes in microbiological parameters, pH and titratable acidity during the refrigerated and room temperature storage of dahi prepared from the milk of Vechur cows: an indigenous cattle breed of Kerala

2021 ◽  
pp. 1-4
Author(s):  
Ammiti Murali Krishna ◽  
Ligimol James ◽  
Athrayil Kalathil Beena ◽  
Sujjalur Nagesha Rao Rajakumar ◽  
Kollannur Aippunny Mercey
Keyword(s):  
Microbiological Quality ◽  
Cattle Breed ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Cow Milk ◽  
Indigenous Cattle ◽  
Microbiological Parameters ◽  
Medicinal Properties ◽  
Two Parameters

Abstract Vechur cow is an indigenous cattle breed of Kerala listed as a critical breed by FAO. This research communication is related to the hypothesis that the changes occurring in microbiological quality parameters of Vechur cow milk dahi (VCMD) during storage will be superior to other milk and reflective of the traditional concepts of therapeutic properties attributed to Vechur milk. Microbiological quality of the VCMD stored at room (30 ± 1°C) and refrigerated (4 ± 1°C) temperatures in terms of total viable, coliform, yeast and mold and lactococcal counts is reported in this study, together with titratable acidity and pH. Results are compared with cross-bred cow milk dahi (CCMD) as control. On refrigerated storage, despite the comparable initial microbiological quality, VCMD exhibited significantly lower total viable, lactic acid bacteria, yeast and mold counts than CCMD, from the fifth day onwards for the first two parameters and the tenth day onwards for the last parameter. VCMD exhibited significantly higher pH values than CCMD from the fifth day onwards whereas the titratable acidity was significantly lower from the tenth day onwards. Though this study does not delineate the factors contributing towards the lower microbial population observed in VCMD, it provides an impetus to further researches for scientifically validating its traditionally-reported medicinal properties.

scholarly journals Physicochemical, microbiological and sensory characteristics of cow’s milk Kashkaval cheese ripened at different temperatures

Food Research ◽  
2021 ◽  
Vol 5 (2) ◽  
pp. 308-313
Author(s):  
M. Ivanova ◽  
A. Markova ◽  
G. Ivanov
Keyword(s):  
Lactic Acid ◽  
Production Costs ◽  
Sensory Characteristics ◽  
Sensory Profile ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Lag Phase ◽  
Cow's Milk ◽  
Sensory Score ◽  
Kashkaval Cheese

Kashkaval is a hard cheese produced in Eastern Europe and consumed after ripening. The influence of ripening temperature (9±1°C, 11±1°C and 13±1°C) of cow's milk Kashkaval cheese on its physicochemical, microbiological and sensory characteristics was studied. For the ripening period no statistically significant differences (P>0.05) in the indicators dry matter, fat content, salt and protein were found. A slight decrease in active acidity was observed during the maturation process which tendency was more pronounced in the experimental samples ripened at higher temperatures (13.0±1.0°C). It was found that lowering the ripening temperature of Kashkaval cheese was accompanied by a prolongation of the lag phase in the development of lactic acid microflora. A significantly higher amount of lactic acid microorganisms (P<0.05) in cheese samples matured at 13±1° C was established. The chosen temperature regime of maturation did not affect the number of psychrotrophic microorganisms (P>0.05). The absence of unwanted side microflora in fresh cheese was established, which was an important prerequisite for the normal course of the maturing processes and the formation of a characteristic sensory profile of the cheese. Kashkaval cheese ripened at 13±1°C for 45 days was characterized by the highest overall sensory score comparable to Kashkaval cheese ripened at 9±1°C and 11±1°C for 60 days. The obtained results demonstrated that the higher ripening regime could be successfully used to reduce production costs without changing the specific physicochemical, microbiological and sensory characteristics of Kashkaval cheese from cow milk.

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